From my Inbox this morning........


http://www.baltimoresun.com/entertai...etter-featrec-
bacon-pizza,0,3938401.story


Grilled pizzas with bacon and goat cheese

Prep: 45 minutes
Rise: 45 minutes
Cook: 20 minutes

Servings: 8 small pizzas

Ingredients:

2 pounds pizza dough, see recipe, or purchase refrigerated
6 strips thickly sliced bacon, sliced into 1/8-inch wide matchsticks
1 red onion, halved, thinly sliced
1 or 2 small cloves garlic, crushed
1 can (28 ounces) crushed tomatoes
11 ounces soft goat cheese
1 1/2 cups shredded Parmesan or Romano (or a combination)
Chopped herbs for sprinkling

1. Make pizza dough. When it has risen, divide into 8 equal portions; roll
into balls. Let stand covered with a towel on the work surface.

2. Cook bacon in large nonstick skillet until crisp and golden, about 10
minutes. Remove with slotted spoon to a paper-towel-lined plate. Add onion
to pan drippings. Cook until tender and nicely browned, about 10 minutes.
Add garlic; cook 1 minute. Remove with a slotted spoon to a plate. Reserve
pan drippings.

3. Prepare a grill for medium-hot, indirect heat. Have the bacon, onions,
tomatoes and cheeses at hand. (Alternately, heat oven to 400 degrees; bake
prepared pizzas on a baking sheet until dough is crisp.)

4. Roll or gently stretch dough balls into 7-inch rounds on a floured work
surface. Brush each lightly with bacon drippings (or olive oil). Place a
few dough circles on the cooking grate directly over the heat until they
brown lightly on one side, about 1 minute. Remove from grill.

5. Spoon a layer of tomatoes on the cooked side of the pizza circles. Put
onions, bacon and several dollops of goat cheese over tomatoes. Sprinkle
with Parmesan. Return to grill; cook until toppings are warm and bubbly,
about 2 minutes. Serve sprinkled with a little chopped fresh herbs, if
desired. Repeat with remaining dough circles.


Pizza dough: Put 3 1/2 cups all-purpose flour, 1/2 cup whole wheat flour
and 1 teaspoon salt into food processor or mixer bowl fitted with a dough
hook. Pulse several times to mix well. Mix 1 1/3 cups warm (105 to 115
degrees) water, 1 envelope active dry yeast and a pinch of sugar in small
bowl; let stand until foamy. Add to flour along with 2 tablespoons of
bacon drippings (or use olive oil).

Process or mix until the mixture forms a ball. If it is sticky, add a
couple of tablespoons of flour and pulse until incorporated. Transfer to a
lightly oiled bowl, cover with plastic wrap. Let rise in a warm place
until doubled, about 45 minutes to 1 1/2 hours. Punch down dough; turn out
onto a lightly floured board. Knead several times to expel air before
using.

Nutrition information:
Per pizza: 486 calories, 34% of calories from fat, 19 g fat, 10 g
saturated fat, 37 mg cholesterol, 57 g carbohydrates, 23 g protein, 937 mg
sodium, 5 g fiber.



--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !